Goat Cheese Cheesecake with Blueberry Sauce

A sweet, bold and earthy cheesecake topped with a blueberry sauce.


  1. For the crust: Preheat oven to 350°. On a baking sheet, toast the pecans and almonds for 10 minutes.
  2. In a food processor, pulse the pecans, almonds and graham crackers into coarse crumbs.
  3. In a large bowl, combine the crumb mixture, melted butter, sugar and salt. Stir until well combined.
  4. Press into the bottom and sides of an 8-inch springform pan.
  5. For the cheesecake filling: Using a mixer, cream the goat cheese and the sugar together.
  6. Add the eggs, one at a time, beating after each addition.
  7. Add the sour cream, vanilla and flour. Cream until well combined.
  8. Pour into the crust. Bake for 1 hour or until set. Turn off the heat, leave the cheesecake in the oven for 30 minutes before refrigerating. Serve chilled.
  9. For the sauce: In a small saucepan, combine the blueberries and sugar. Bring to a simmer, simmer for 10 minutes until sauce has thickened. Chill, serve with cheesecake.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen